Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.

Heat a large skillet over medium heat and add olive oil. Sauté minced garlic for 1-2 minutes until fragrant. Do not burn.

Reduce heat to low, stir in pesto and heavy cream, mix well and warm through for about 2-3 minutes without boiling.

Add the drained pasta to the skillet and toss together, adding reserved pasta water as needed to achieve desired consistency.

Stir in freshly grated Parmesan cheese and toss until melted. Season with salt and pepper to taste.